Vanilla Bourbon Cake with smokey black tea-infused icing

vanilla bourbon cake

Vanilla Bourbon Cake—Oh la la!

Vanilla, bourbon, rose petals…you can’t go wrong making a Valentine cake with these sultry ingredients for your beau. Plus, if you could smell the aroma in my kitchen right now, you might want to bottle it up! I found a ceramic heart cake mold with grooves in an antique store and finally got to use it today to make my daughter this vanilla bourbon cake for Valentine’s Day. She doesn’t like chocolate all that much—I know, gasp!—but does like the vanilla cakes I make. FYI, I always recommend Nielsen-Massey vanilla (and I love the pure bean paste they make). She’s not big on frosting either, but a drizzle seems to be okay. Don’t worry about serving a cake with bourbon in it your little ones. All the alcohol is burned off; what’s left is the faint and lovely vanilla/caramel notes of the bourbon.

While I added cold smokey tea to the powdered sugar to make the icing, you can add milk, or perhaps some cold coffee. Whatever you choose will be a nice addition to the vanilla bourbon cake.

Bon Appétit…and Happy Valentine’s Day!

You might also like this Buttermilk Bundt or perhaps this Pumpkin Ginger Bundt. And there are a few other easy-to-make cakes in my cookbook.

vanilla bourbon cake
Vanilla Bourbon Cake
Print Recipe
vanilla bourbon cake
Vanilla Bourbon Cake
Print Recipe
  1. Preheat oven to 350 degrees Fahrenheit. Butter a loaf pan of your choice. Combine the flour, baking powder and salt. Combine with a whisk or fork. Set aside. In a separate bowl, combine yogurt, sugar, eggs, vanilla and bourbon. Whisk until combined then add in olive oil and continue to whisk until combined. Slowly stir in the dry ingredients to the yogurt mixture until combined. Bake for about 55 minutes but I like to check the cake at 50 minutes. Stick a skewer into the cake and see if it comes out clean. Bake for an additional few minutes.
  2. For the icing, add the powdered sugar to a bowl and slowly add in the tea or milk until you achieve desired consistency. I like it a bit thin so you can easily drizzle it over the cake. Decorate as desired. I used rose petal tea and white confections.
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Welcome to The NYC Kitchen! Hi, I'm Tracey. Come on in and feed your love of adventure through food, drinks, and desserts I create and discover during my treks around NYC and beyond.

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